There are many chickens sacrificed on the altar of waste in the UK; Staggering 280,000 tons in 2012, of which 110,000 were avoidable. This has always been a little odd to me that all the food is wasted in the chicken in the UK seemed a of the most versatile; some leftover roast chicken can be many new forms of income which, frankly, is hard to know where to start to take.
The Food Standards Agency does not recommend the storage of raw chicken in the bottom of the fridge for a day or two (the reason is that any liquid seeping into other foods that can cause food poisoning.) While it is probably difficult to break the habit, the washed raw chicken before cooking, because germs can spread by splashing water. Cook chicken to the proper temperature to kill bacteria, and you must make sure that the chicken is cooked; should run clear and the meat juices should show no sign of pink.
Leftover chicken can be stored in a closed for three or four days and in the freezer for about four months vessel in the refrigerator. I think more than that and cooked meat begins to suffer the ravages of frostbite and very dry when thawed. I have often boiled chicken with some sauce chicken, freeze when I did that seems to prevent a deterioration of the texture.
1 leftover chicken curry
Originally marinated chicken curry recipe as parts from the ground to start me presents from the mother of one of my friends from the Punjab. This version reduces some steps to do so, and but the number of species is a great way to make leftover roast chicken, the longer cooking can not withstand.
Ingredients:
Vegetable oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tbsp fresh ginger, finely chopped
2-3 large tomatoes, chopped (and a bit more for serving)
300ml chicken stock
Leftover roast chicken, cut into large pieces
Salt and freshly ground black pepper
2 tablespoons plain yogurt
Serve steamed rice
fresh cilantro, chopped, to serve
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
Cardamom plant average c
c Average of cinnamon
Middle ground turmeric c
Chili powder ground for half (or to taste)
Heat two tablespoons of oil in a large pot. Saute chopped onion with a pinch of salt for about 15 minutes until they are soft. Garlic and ginger. Furthermore fry gently for two or three minutes, stirring occasionally.
Add spices and make sure they are well mixed with onions. Furthermore cook three minutes, stirring occasionally.
Add the chopped tomatoes. Mix well and cook for a minute or two. Add the chicken broth. Bring to a boil and simmer to penetrate for 10 to 15 minutes for the flavors.
Add the hot fried chicken. Pour about 2 tablespoons of plain yogurt. Is slightly warmed by what does not clot.
Serve with steamed rice and sprinkle some fresh coriander and chopped fresh tomatoes.
Tip: You do not have all the spices? Just use two teaspoons of Garam Masala each ground coriander and cumin. It is also a good dish to use up a few pieces of vegetables. If they are raw, chopped tomatoes, and when they are cooked already, add to pot along with the chicken.
2nd Vietnamese style salad from chicken meat
This has to be one of my favorite salads of all time lunchbox. I pack the salad in a plastic box and took the dressing in a separate container and put just before eating. This prevents soggy salad.
For 4 people
Ingredients:
2 tablespoons sugar (I used light brown)
1 tablespoon rice wine or white wine vinegar
3 tablespoons freshly squeezed lemon juice
Fish sauce 2-3 tbsp
1 tablespoon tablespoons vegetable oil (or 2 tsp sesame oil)
2 bird chilies
3 garlic cloves, finely chopped
1 shallot, thinly sliced
Leftover roast chicken
grated vegetables, including cabbage, carrots and cucumbers
2 tablespoons chopped mint and coriander
Combine sugar, rice vinegar, lime juice, fish sauce and vegetable oil. Mix well until the sugar dissolves. Seed (unless you like it hot) and finely chop the peppers. Add chili and garlic in the liquid. Stir in onions, chicken and vegetables with the chopped herbs. Pour over the dressing and toss gently.
Tip: Strengthens, so to speak, with cellophane rice noodles.
3 snacks crispy chicken skin
I have several recipes that, especially if I exclude poaching chicken using chicken skin, which can be very large. So when I removed the skin, it is stored in the freezer. If I have enough to make it worthwhile to cook a lot of these snacks. It is the perfect food for parties and pretty good with beer.
I have a mix of Japanese togarashi season shichimi spices, warm skin, which mixed a mixture of salt and pepper with orange peel, seaweed, sesame seeds, chili and ginger Sansho substantially. It pays to get your hands on it.
Ingredients:
Chicken skin, cut excess fat
Shichimi togarashi (or salt and pepper, or your favorite popcorn mixture of salt)
Preheat oven to 190 ° C / 5 ยบ A baking sheet with parchment paper.
Place the chicken skin in a single layer, skin side up, on baking sheet. Bake for about 40 minutes until the skin is puffed and golden.
Transfer the chicken skin can drain paper kitchen towel crispy. Sprinkle Togarashi shichimi (or spice).
Tip: The bubble and reduce chicken skin during cooking. If the "flat", then want to keep the skin, place a layer of parchment paper on the skin. Despite another baking sheet that will keep the skin flat while cooking.
Other ways to use leftover roast chicken from to
4 ever thought about you your own chocolates? It is a magical thing and provide for the possibility, chicken fat is actually very simple, add more flavor to soups and stews. I have also used instead of goose fat to roast potatoes.
5 Having taken the trouble to make your own chicken broth, maybe a bit exaggerated seem to add a ton of chili and garlic. Tom Yum soup with chicken, but it has got to be one of my favorite dishes. Add some grilled chicken, noodles and julienne vegetables and you have something very important.
6 Family Kitchen Janice Pattie Farmer Girl omelette with tomato sauce, cheese and leftover chicken cooked.
7 If you never question a savory crumble thought, then think again. Jen Price Blue kitchen Bakes used chicken and ham in a fabulous crumble with pecans.
8 My favorite chicken sandwich is full of fresh vegetables and contains good mayonnaise, pepper and lemon juice.
9 Can not get a chicken recipe without thinking of the British Coronation chicken and I think Helen of Fuss Free Flavours version would be hard to beat. Helen brightens with some Greek yogurt and add some dried apricots, which is even better than the original.
Only 10 Fiona MacLean London a wonderful risotto with chicken and leftover ham, describes a big hug from a floor, ideal when the days are in the drawing.
11 Stacey Rushton, food lust like rosemary and add the leftover roast chicken with lemon, light but creamy stroganoff sauce.
12 Jessica Greedy Clucas House makes a good Persian chicken salad, pickles and cake flavored with dill.
13 I use the leftover roast beef curry with lots of fragrant spices Balinese and chili. He banished disappear forever!
14 If you are feeling a little under the weather, Becky Thorn has to feed the cure for this healthy chicken noodle soup your soul.
15 Karen Burns, Standing Lavender and Lovage is a chicken and ham pie with suet dumplings a wonderful crust.
16 Anneli Faiers adds Delicious roasted chicken couscous with vegetables and feta cheese with garlic vinaigrette.
17 I use leftover chicken with a little meat on the rice dish jambalaya classic southern United States.
18 luxurious Tarragon Chicken Pasta cooking Kavey Eats Kavey is a little warmer weather, rich in cream and Parmesan.
19 Horak Jeanne-Druiff cooking sister suggested this beautiful cook mustard grilled chicken and broccoli.
20 Vanesther bangers and mash Rees made a nice chicken salad with hazelnut vinaigrette Hummus.
21 Galina Varese In Maxinka shows you exactly how to get three creative dishes grilled chicken, soup salad.
What is your favorite recipe for using cooked chicken? Please share below.
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